March 25, 2014

Tri-colored Potato subzi

Most people I know love the tuber more than any other vegetable, including my own sister. Not me- I detest potatoes! While I was in school, I stopped eating potatoes all together for months, and I was very happy in my potato free world until Mom coerced me to eat them because she was running out of lunch pack ideas without potatoes :) While I do still eat them, I rarely make any potato dishes at home.

The ONLY potato preparation I liked was a potato bhaji that my maternal grandma made with thinly sliced potatoes, with the skin intact. I called it 'chhilka walu shaak' ie potato subzi with skin intact. Here's my twist on that recipe using much more interesting tri-colored fingerling potatoes - Purple, Red and Yellow.

Slice the potatoes very thin, about 1/8th of an inch. You might want to soak the sliced potatoes in a bowl of water to prevent browning, its purely optional, though.

In a medium fry pan, heat oil. Add mustard seeds and let them pop. Once the popping subsides, add dried red chilli, bay leaf and ginger and fry for a minute or so.

Add the sliced potatoes. If soaked in water, squeeze gently to remove excess water before adding to oil.

Toss gently till the tempering coats most potato slices, and then add turmeric and salt. Cover and cook for about 5-7 minutes. Once the potatoes are slightly translucent, add the remaining spices - coriander, cumin and chilli powder. Toss gently to avoid breaking the thin slices.

Cook uncovered in medium-low heat till the potatoes are done, and some are crispy golden brown.

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A blog by two foodies to indulge in our passion for food that makes us happy and everyone around us happier! Hope you enjoy reading and trying out these recipes as much as we enjoy sharing them :)
Ajanta from Amherst & Hetal from Houston